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Saffron risotto (Risotto Milanese)

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  • 150gr. arborio rice
  • 2 shallots
  • 175gr. dry white wine
  • 2tbsp butter
  • 2 pinches saffron
  • 50gr. grated parmesan cheese
  • 800gr. chicken broth
  • salt and pepper


  1. Melt the butter in a large pan.
  2. Cut the shallots with a food processor and add them to the butter. Sizzle till they get golden and soft.
  3. Add the rice and stir well for a few minutes.
  4. Add the wine, lower the heat to medium-high and stir until the alcohol evaporates.
  5. Add the saffron.
  6. Reduce heat to medium-low and start adding the broth in ladles. Keep stirring often. This should take 15-20 minutes.
  7. Add the parmesan cheese, season with salt and pepper and let it cook for another couple of minutes.


Saffron risotto

Saffron risotto (Risotto Milanese)

Published in Meatless Mondays Pasta / Rice / Quinoa Recipes


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